These White Chocolate and Raspberry Muffins are bursting with juicy raspberries and melty white chocolate chips - Super moist and completely egg-free!
White chocolate is a great alternative to standard milk chocolate. It has a milder flavor, and it also pairs beautifully with raspberries.
These bakery-style White Chocolate and Raspberry Muffins made with rich white chocolate chunks and juicy raspberries which give them a moist texture and an elegant taste without being too sweet. They're perfect for breakfast, dessert, or as a snack!
These raspberry white chocolate muffins contain no eggs, making them ideal for those with egg intolerance or if you simply ran out of eggs. But they're still super fluffy thanks to the addition of Greek yogurt!
Ingredients and Variations
The Dry Ingredients - You'll need flour (cake or all purpose flour both work fine), baking powder, and salt. Make sure to weigh your ingredients using digital kitchen scales for accuracy.
Sweetener - For these white chocolate raspberry muffins, I used a 1:1 mixture of brown sugar and granulated/white sugar. You can also use a full amount of either one of these or even caster sugar.
Oil - helps keep these muffins moist. Use neutral-flavoured vegetable oil such as canola or sunflower oil.
Greek Yogurt - Use low-fat, plain Greek yogurt or any other plain yogurt of choice.
Milk - You can use semi-skimmed or whole milk or neutral-flavoured plant-based milk such as oat milk, cashew milk, or rice milk.
Vanilla Extract - for flavouring.
Raspberries - You can use fresh raspberries or frozen ones. If using frozen raspberries, do not thaw but use them straight out of the freezer.
You can also use other berries that are in season, or a mixture of berries.
White Chocolate - You can use white chocolate chips, chunks, or you can break your favourite white chocolate bar into small pieces.
How to Make White Chocolate and Raspberry Muffins
Preheat the oven to 220°C (428F).
Grease or line a 12-hole muffin tin with muffin cups. You can also use silicone muffin molds.
Wash, pat dry, and chop the raspberries. Place them in a medium-sized bowl, add 1 tablespoon of flour, and mix until the raspberries are coated. This prevents the raspberries from sinking to the bottom of the muffin.
To make the batter, you can use a stand mixer fitted with the paddle attachment or a handheld electric mixer.
Sift and mix the dry ingredients (flour, baking powder, salt) in a large bowl and set aside.
In a large mixing bowl, mix the oil and sugars on medium speed. Add the Greek yogurt and vanilla extract and mix until well combined (1-2 minutes).
Add the dry ingredients, alternating with milk in 2 additions and mix until just combined. Do not overmix the batter once you start adding the dry ingredients.
Fold in the raspberries and white chocolate chips into the batter using a rubber spatula. Do not overmix. The muffin mixture will be slightly thick, which is fine.
Divide batter between 12 muffin cases (or 8-10 for larger muffins), filling ¾ of the way (or all the way to the top for a large bakery-style muffin).
Add a few more raspberries and chocolate chips on top of each muffin if desired.
Bake the muffins in a preheated oven for 8 minutes at 220°C (428F). Then, without opening the oven, decrease the temperature to 175°C (350F) and bake for another 8-12 minutes, or until a skewer inserted into the center comes out clean.
Remember that baking time depends on muffin size and oven.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to cool completely.
Making Ahead and Storing
Store these egg-free muffins in an airtight container at room temperature for 2-3 days. Due to the nature of raspberries, the muffins may become slightly soggy after one day.
These delicious raspberry and white chocolate muffins can be frozen in a freezer-safe container for up to 2 months. Thaw them overnight before serving.
Tips for the Best Bakery-Style Muffins
- For best results and consistency, weigh your ingredients using digital kitchen scales rather than a measuring cup.
- Do not overmix your batter once you start adding the dry ingredients. Overmixing will result in gluten formation leading to a dense muffin sponge.
- For large, bakery-style muffins, the trick is to fill muffin paper cases all the way to the top with batter! I like to pour 80-100 grams of muffin batter for each muffin.
- Bake at high heat 220°C (428F) for a few minutes, then lower the oven temperature to 175°C (350F) without opening the oven and bake until done. The high initial baking temperature helps muffins to rise rapidly, giving that bakery-style high-rise.
- Cool muffins on a cooling rack. Do not leave them in the muffin pan for too long (not more than 10 minutes) as steam will cause them to become soggy and they may collapse.
How to Keep Muffins from Getting Soggy
As with other fruity muffins, due to the nature and high water content of raspberries, soggy muffins may be an issue here. Here are a few tips to prevent your muffins from getting too soggy:
- If using frozen raspberries, do not thaw them.
- Pat raspberries (fresh or frozen) dry with kitchen towel. This will prevent excess water from the batter.
- Chop the raspberries into smaller pieces rather than adding them whole.
- Coat the raspberries in a little bit of flour before adding to the batter. This prevents them from sinking to the bottom of the muffin, which will cause sogginess.
- When adding raspberries to the batter, fold them in gently and do not overmix.
- Once out of the oven, let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to let the steam escape. If you leave the muffins in the pan for too long, steam gets trapped and the muffins will turn soggy.
If using frozen fruit tap dry using paper towels before adding them to the batter. Do not thaw frozen raspberries, but add them to the batter straight from the freezer.
Make sure to fold in the raspberries gently until they are evenly distributed in the batter. Spoon the batter immediately after preparing (don't let it stand too much) and make sure to weigh your ingredients using digital kitchen scales.
Allow the muffins to cool for at least 10 minutes in the muffin pan before transferring to a wire rack. If you move the muffins whilst they're still hot, they may fall apart.
Other Muffin Recipes You May Like
Eggless White Chocolate and Raspberry Muffins
- 250 g flour all-purpose or cake (2 cups) + 1 tablespoon for coating
- 2½ tsp. baking powder
- ¼ tsp. salt
- 100 g granulated sugar (½ cup)
- 100 g light brown sugar (½ cup)
- 60 mL vegetable oil e.g., canola/sunflower oil (¼ cup)
- 180 g low-fat plain Greek yogurt or any plain, low-fat yogurt (¾ cup)
- ½ tsp. vanilla extract
- 80 mL milk semi-skimmed, whole, or plant-based (⅓ cup)
- 120 g raspberries fresh or frozen (1 cup) + extra for topping
- 80 g white chocolate chips or chunks (½ cup) + extra for topping
- Preheat oven to 220°C (428F) and grease or line a muffin tin with muffin liners.
- Sift and mix flour, baking powder, and salt in a medium-sized bowl and set aside.
- Wash raspberries, tap with kitchen towel until dry and roughly chop them. Place raspberries in a medium-sized bowl, add 1 tablespoon flour and mix to coat raspberries with flour.
- Place vegetable oil and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer). Mix on medium speed until combined. Add Greek yogurt and vanilla extract and mix for 1-2 minutes until well-combined.
- Slowly add the dry ingredients in two parts, alternating with milk and mix until just combined. Do not over mix.
- Gently fold in raspberries and white chocolate using a spatula but do not overmix. Batter will be slightly thick.
- Divide batter between muffin molds, filling all the way to the top for a large muffin or ¾ full for a smaller muffin (you should have 10-12 muffins). Top each muffin with more raspberries/chocolate chips as desired.
- Bake for 8 minutes at 220°C (428F). Without opening the oven, decrease the temperature to 175°C (350F) and bake for another 8-12 minutes, until a skewer inserted into the center comes out clean. Baking time depends on muffin size and oven.
- Allow to cool for 5 minutes in muffin pan, then transfer to a cooling rack to cool completely.